If you have leftover Sweet Azuki Paste and you want to make something using it, how about cookies? There are many cake recipes and I have shared some on this website, but you can make Shortbread Cookies with Azuki Paste. Today I had about 125g ‘Tsubu-an’ (Sweet Azuki Paste) that I made the other day to make ‘Strawberry & Azuki Cake’. I just added about same weight of Butter and Flour (and Corn Starch) to it. If the Azuki Paste that you use is soft, you might need to add extra Flour. I didn’t add Sugar because Azuki Paste was very sweet. I enjoyed these very simple and rustic cookies with a cup of green tea.

Makes

30 x 5cm Round Cookies

Ingredients

125g ‘Tsubu-an’ (Sweet Azuki Paste)

125g Butter *softened
1 cup (about 125g) Plain Flour *plus extra 1-2 tablespoons if needed
1/4 cup Corn Starch OR Rice Flour
Additional Sugar *read ‘Method 2’

Method
  1. If the amount of ‘Tsubu-an’ (Sweet Azuki Paste) is smaller than 125g, you simple reduce the amount of Butter and Flour.
  2. Mix ‘Tsubu-an’ (Sweet Azuki Paste) and softened Butter in a mixing bowl. *Note: If you use homemade ‘Tsubu-an’ that is not very sweet, you may need to add 1-2 tablespoons Sugar.
  3. Add Plain Flour and Corn Starch (OR Rice Flour), and mix to form a soft dough. If the dough is sticky, add extra 1-2 tablespoons Flour.
  4. Divide the dough in half, form each portion into a log, about 5cm in diameter, wrap with plastic food wrap OR baking paper, and leave in the fridge until firm. Then slice the firm logs of dough into 6-8mm thick discs.
  5. *Note: You may prefer rolling out the dough on a floured surface until 6-8mm thick and cut out into shapes.
  6. Preheat oven to 160ºC. Line baking tray with baking paper, place cookies on the tray, and bake for 25 to 30 minutes or until lightly golden. Set aside on the tray for 5 minutes to cool before transferring to a wire rack to cool completely.
  7. *Note: Bake longer at lower temperature to make the cookies harder and more crunchy.